Stuffed pumpkin with endive

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Autumn recipe: pumpkin filled with a mixture of freekeh, endive and cheese



Heat the oven to 200 degrees.
Cut the pumpkin in half and scrape out the seeds and threads. Place them on a baking tray, drizzle with oil and sprinkle with salt and pepper and put them in the oven for 25 minutes.
Meanwhile, cook the freekeh.
Finely chop the onion and fry the onion and garlic in a frying pan or wok.
Add the endive and let it wilt. Stir in the freekeh and raisins. Season the mixture with cumin, salt and pepper.
Spoon the filling into the pumpkins and sprinkle with cheese. Return the stuffed pumpkins to the oven for another 15 minutes until the cheese has melted.

Source: Leukerecepten by leukerecepten-nl.
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